Banquet Chef DC

DESCRIPTION:

Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Head Chefs absence to ensure that the kitchen team has proper direction.

The Banquet Chef oversees food preparation and cooking and they help with the hiring and training of new kitchen team members. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen team adhere to set standards, procedures, department rules, and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen opening, closing, and other side duties as directed by the Executive Chef
• Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
• Attends weekly BEO meetings to ensure guarantees and food products are correct
• Regular quality assurance and quality control inspections in order to maintain cleanliness of all back of the house areas
• Oversees and manages food preparation for all areas of the kitchen
• Aids in control procedures for cost and quality, par inventories, standardized recipes, use records, food costing sheets,
• Ensures all recipes are followed and prepared on a consistent basis
• Lead and supervise the quality quantity of the food offered, coordinate the production as it relates to all banquets
• Ensure that the banquet kitchen is opened and closed in the expected manner

REQUIREMENTS:

• Bachelors degree in culinary science from an accredited university or formal culinary training in food preparation and culinary management. Applicants with high school diplomas and extensive on-the-job experience can also be considered. A candidate should be able to produce licenses or certifications required by local and state agencies for food production and management.
• At least 3 years of formal culinary experience or food service management at a busy restaurant or hotel kitchen
• Ability e to demonstrate experience using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques, and sanitation procedures.

BENEFITS:

• EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.